Portabella Mushroom Ragout on Toast

A quick but satisfying vegetarian meal. Serve with steamed broccoli for a lovely presentation.


2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup onion, thinly sliced

2 teaspoons dried sage, crumbled

1 pound portabella mushrooms, trimmed and sliced thin

3 tablespoons soy sauce

1/4 cup dry sherry


2 tablespoons red wine vinegar

2 teaspoons cornstarch dissolved in 1 cup water

8 (1/2-inch thick slices) crusty Italian or French bread, toasted

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a large skillet saute garlic in olive oil for 2 mintues. Add onion and sage. Cook stirring until onion is softened.
Add mushroom slices and soy sauce and continue cooking over medium heat until mushrooms begin to brown. Add sherry, honey and vinegar. Boil until liquid is mostly evaporated.
Stir in cornstarch-water mixture. Simmer stirring until sauce is thickened. Place two toasted bread slices on each plate. Spoon mushrooms and sauce over toast.
Serves: 4